The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate.

• More than 93% protein extracted by alkali after treatment with arabinofuranosidase (ARA) • Antioxidant activity after cellulase and xylanase (Cel + Xyn) treatment enhanced by 110% • Water holding capacity increased by 130% with both ARA and (Cel + Xyn) treatments. • Protein pattern and structural features differed between isolates. Functional properties and antioxidant activity of protein isolates extracted by alkali from chickpea seed after treatment with cellulase and xylanase cocktail and individual arabinofuranosidase were evaluated. Both enzymatic treatments improved recovery of protein by more than 30%, moreover, arabinofuranosidase enabled higher extraction efficiency - above 93%. Protein extracted after treatment with enzyme cocktail showed improved solubility and oil holding capacity by 14% and 80%, respectively, while water holding capacity was increased by 130% after both applied enzymatic pretreatments. The action of enzyme cocktail was more beneficial for improving emulsifying activity and stability of alkaline isolate by 22% and 31%, respectively. Whipping properties of alkaline protein isolate were significantly improved when both enzymatic pretreatments were applied with foam stability increased by 150%. Protein from extractions with arabinofuranosidase and enzyme cocktail expressed enhanced antioxidant activity by 70% and 110%, respectively. Analysis of protein pattern and structural characteristics indicated differences between investigated isolates. [ABSTRACT FROM AUTHOR]